Prosciutto and Asparagus Quiche Cups

… Embellished Eggs in a Baked Potato Crust!

Aren’t these individual quiche cups fun? There’s a flair to them that I love! I think these quiche cups have delicious spring flavors that would be a welcome addition to any warm weather breakfast or brunch! Sophisticated, complex flavors of creamy eggs, salty prosciutto, and herbed sautéd asparagus, all packaged neatly in a “cupcake” shape. Though it isn’t apparent from looking at them, the quiche is nestled in an herbed rosemary baked potato crust. To add a little playful “whimsy”, a crispy bacon spear protrudes from the top, saying, “Hey, look at me!” and intriguing guests to include it on their plate. “Eating with our eyes first” definitely leads to satisfied tastebuds when the real noshing begins. I’ll be serving these at my Easter brunch.

I’ll be making extra, too, for the days to follow. These tasty individual quiche cups make an easy and complete meal to get your day started. I wrap them individually in plastic wrap, then store them in the fridge for the week. They reheat quickly in the microwave, making busy mornings not too busy for a healthy breakfast. They travel well, too, and are easy to pack in a lunchbox. Can be easily frozen and re-heated quickly for impromptu coffee gatherings (or for a light dinner with salad and a glass of wine – when I’ve failed to plan ahead. :D)

Gluten-free, Dairy-free Prosciutto and Asparagus Quiche Cups

Prep & Baking time: this recipe can be done in stages, so prep and baking times can vary; read through the recipe to see how it best fits your schedule.

Oven temp:400ºF, then 425ºF

Makes about 15 cups

Ingredients:

10 Yukon Gold potatoes, unpeeled, washed

8 thick-cut strips of bacon – I use Applegate Naturals

1 Tablespoon fresh rosemary, finely chopped

2 teaspoons extra virgin olive oil

1 1/2 teaspoons gluten-free flour – I use Authentic Foods Bette’s Gourmet 4 Flour Blend

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

1/8 teaspoon pepper

2-3 teaspoons extra virgin olive oil

30 spears fresh asparagus, firm ends snapped off and discarded, top spears finely sliced

1/8 teaspoon dried basil

pinch of pepper

1 teaspoon fresh lemon juice

8 eggs

1 cup non-dairy milk substitute – I use So Delicious – Unsweetened for a creamy texture

1/3 cup non-dairy sour cream – I use Tofutti Sour Supreme

1 teaspoon onion powder

1/8-1/4 teaspoon pepper

1/4 teaspoon kosher salt

2 1/4 ounces prosciutto, diced – Boar’s Head meats are all gluten-free

2 Tablespoons chives, finely chopped

2-3 teaspoons extra virgin olive oil

Directions:

Preheat oven to 400ºF.

Bake potatoes, whole, for about 35 minutes or until fork tender. Cool completely on a cooling rack, about 1 hour.

Place bacon strips flat, not touching one another, on a plate lined with three paper towels to absorb the fat. Cover with 2-3 more paper towels and cook on high in microwave for about 8 minutes, checking every 3-4 minutes to make sure the bacon is getting cooked but not burning. Transfer to a flat surface and allow to cool. Break each strip in half. Set aside.

Sauté rosemary in 1-2 teaspoons oil about 1-2 minutes, until it becomes aromatic but not browned. Put rosemary on paper towels and pat dry of excess oil. Set aside.

Peel potatoes, then grate coarsely, as if you were making hash browns. Add flour, onion powder, salt, rosemary, and pepper. Fluff gently.

Increase oven temp to 425ºF.

Spray cupcake pans generously with cooking spray. Sprinkle potato shavings into each cup, gently lining bottom and sides, leaving a depression in center. Spray generously again – this will help the potatoes to brown. Bake for 20 minutes, or until potatoes begin to turn golden brown. Remove pans from oven and allow to cool a few minutes.

Heat 2-3 teaspoons extra virgin olive oil in a skillet. Add asparagus, pepper and basil. Sauté about 3-4 minutes on medium-high heat until lightly seared, stirring to prevent burning. Remove from heat. Add lemon juice and stir to mix well. Let cool about 5 minutes.

Combine eggs, milk, sour cream, onion powder, pepper, salt, prosciutto, chives and cooked asparagus. Whisk well.

Fill baked potato cups to brim of muffin cup with egg mixture, even if the potatoes don’t come up that high. Bake at 425ºF for 20 minutes, or until quiche filling is set and knife inserted in center comes out clean. Remove from oven – Keep Oven On!

Line a baking sheet with parchment paper. Transfer quiche cups from cupcake pans to baking sheet and return to oven to continue baking quiche for about 12-15 minutes longer. Remove from oven and place quiches on a cooling rack.

Serve, hot or at room temperature, placing a strip of bacon into each quiche and plating accordingly. Store leftovers as described above.

Safe food is a journey … Thrive!™

Other recipes that work deliciously for a brunch menu: